One-Pot Cheesy Beef Taco Pasta

Ingredients

• 1 pound lean ground beef

  Substitute:

  Ground turkey — Use the same 1 pound. Cook the turkey thoroughly until it reaches 165°F before continuing with the recipe.

• 1 small yellow onion, diced
• 3 cloves garlic, minced

  Substitute:

  Garlic powder — Replace the 3 garlic cloves with 3/8 teaspoon garlic powder.

• 2 tablespoons taco seasoning
• 1 can (14.5 ounces) diced tomatoes with juices
• 1/2 cup tomato salsa
• 2 cups low-sodium beef broth

  Substitute:

  Low-sodium chicken broth — Use the same 2 cups. The finished sauce will have a slightly lighter savory flavor.

• 8 ounces rotini or small shell pasta
• 1 1/2 cups shredded cheddar cheese

  Substitute:

  Monterey Jack cheese — Use the same 1 1/2 cups shredded cheese. Monterey Jack will produce a milder flavor and very creamy melt.

• 1/2 cup sour cream

  Substitute:

  Plain Greek yogurt — Use the same 1/2 cup. Stir it in after removing the skillet from the heat to reduce the chance of curdling.

• 2 tablespoons chopped fresh cilantro, optional
• Sliced green onions, optional for serving

Recipe Notes

The pasta cooks directly in the sauce, so stirring every few minutes helps prevent sticking and ensures even cooking. Different pasta shapes absorb liquid at slightly different rates. Add a small amount of extra broth or water if needed. Use a salsa with a heat level appropriate for your household. Allow the skillet to sit for several minutes after cooking if you prefer a thicker sauce. Refrigerate leftovers in an airtight container for up to 4 days. Add a tablespoon or two of water or broth before reheating because the pasta will continue absorbing sauce while refrigerated. This recipe freezes reasonably well for up to 2 months, although the pasta will be slightly softer after thawing.